Onion-Smothered Chicken Sandwiches

Preparation time: 5 minutes

Cooking time: 25 minutes

Yield: 4 servings

Ingredients

• 1  teaspoon  olive oil
• 2  cups  thinly sliced onion
• 1/4  cup  honey
• 1/4  cup  cider vinegar
• 4  (4-ounce) skinned, boned chicken breast halves
• 2  tablespoons  Dijon mustard
• 1  tablespoon  honey
• 1/2  teaspoon  paprika
• 1/8  teaspoon  salt
• Cooking spray
• 4  (1 1/4-ounce) slices rye bread, toasted

Preparation

Heat oil in a large nonstick skillet over medium-high heat. Add onion; cook for 1 minute. Cover, reduce heat to medium, and cook for 6 minutes or until soft. Stir in 1/4 cup honey and vinegar. Cook, uncovered, 10 minutes, stirring occasionally. Set aside.

While onions are cooking, place each chicken breast half between 2 sheets of heavy-duty plastic wrap, and flatten to 1/2-inch thickness using a meat mallet or a rolling pin. Combine mustard, 1 tablespoon honey, paprika, and salt in a small bowl. Brush half of mustard mixture over chicken. Heat a large grill pan or skillet coated with cooking spray over medium-high heat. Place the chicken, coated side down, in pan; cook for 4 minutes. Brush chicken with the remaining mustard mixture. Turn chicken over; cook 4 minutes or until done. Place 1 chicken breast on each toast slice, and top each with 2 tablespoons onion mixture.

Nutritional Information

Calories:

351 (12% from fat)

Fat:

4.6g (sat 0.8g,mono 2.1g,poly 0.9g)

Protein:

30.3g

Carbohydrate:

47.1g

Fiber:

3.4g

Cholesterol:

66mg

Iron:

2.3mg

Sodium:

630mg

Calcium:

55mg